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–+ servings
ingredients image of A realistic and creative image showing the ingredients for Unstuffed Pepper Bowls Ground beef bell peppers onion garlic diced tomatoes rice cheese herbs and spices neatly arranged on a wooden cutting board with good lighting and a shallow depth of field

Unstuffed Pepper Bowls

A deconstructed take on traditional stuffed peppers that's quick, comforting, and perfect for busy weeknights. All the classic flavors layered into a bowl without the fuss of stuffing individual peppers.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 pound ground beef
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 3 bell peppers, diced
  • 1 can (14.5 ounces) diced tomatoes with their juices
  • 1 cup long-grain white rice, cooked
  • 1 cup beef broth
  • 2 teaspoons dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional
  • 1/2 cup shredded cheddar cheese optional
  • Fresh parsley, chopped for garnish
  • Sour cream optional, for serving

Equipment

  • Large skillet,

Method
 

  1. Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook for 3-4 minutes until translucent.
  2. Add ground beef and brown for 5-7 minutes, breaking it up as it cooks. Drain excess fat if needed.
  3. Add minced garlic and cook for 30 seconds until fragrant.
  4. Add all spices (oregano, paprika, garlic powder, cumin, salt, pepper, and red pepper flakes) and stir to toast for 30-45 seconds.
  5. Add diced bell peppers and cook for 3-4 minutes, stirring occasionally.
  6. Pour in diced tomatoes with their juices and beef broth. Simmer for 10-12 minutes.
  7. Fold in cooked rice and heat through for 2-3 minutes. Taste and adjust seasonings as needed.
  8. Divide among bowls and top with cheese, fresh parsley, and sour cream if desired.

Nutrition

Calories: 450kcalCarbohydrates: 35gProtein: 25gFat: 25gSaturated Fat: 8gCholesterol: 75mgSodium: 850mgPotassium: 650mgFiber: 4gSugar: 8gVitamin A: 2000IUVitamin C: 120mgCalcium: 150mgIron: 4mg

Notes

These bowls store beautifully in airtight glass containers in the refrigerator for 4-5 days and freeze well for 2-3 months. To reheat refrigerated portions, warm in a skillet over medium heat with a splash of broth for 5-7 minutes. Frozen portions should be thawed overnight in the refrigerator before reheating, or reheated from frozen over low heat for 12-15 minutes. If the mixture seems too thick when reheating, simply add additional broth to reach your preferred consistency.
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